Get Sconed! has MOVED!

Sunday, October 29, 2006

Been cooking, not posting.

Bare with me, this is a big ole post..

Yes, I made more cupcakes. These were brought into work for Halloween, and half the batch was frozen, sans frosting, for an event later in the week - 'lower' fat pumpkin chocolate chip cupcakes - with raisins for half of the chips and a cinnamon glaze. I cut the oil with applesauce, and lowered the sugar a bit.On the walk to work above, and just glazed below.

Damn yummy.VWAV baked Italian tofu, with garlic merlot tomato sauce and chopped tomatoes and basil, on top of baby spinach.

The tofu accompained the following: VWAV Roasted Garlic and White Bean Soup. I used cannelini beans and shallots instead of great northern and onions. Some more tomato/basil mixture is thrown in, to offset the saltiness of the soup. Thomas said he'd eat this one once a week.

Pizza with roasted garlic tofu riccotta (make it this way NOW), waiting to be baked.Getting in touch with my Italian roots some more - Eggplant Rollatini with homemade tomato sauce, toasted pine nuts, filled with chard and more roasted garlic tofu riccotta, stuffed mushrooms and leftover chard with even more riccotta.Stuffed mushrooms close up!

The rollatini, waiting to be sauced & baked. Either that, or they're hungry.Thomas skipped out on the rollatini and had Rising Moon Organics Mediterranean Garlic & Herb Ravioli with sauce and stuffed mushrooms (aka I had rollatini all week). Local Hazelnuts, bought at the last Wednesday Farmer's Market, last week.We had a late brunch this past Saturday, and I was freaking starving (and craving our new regular spot, Junior's..) Half a poppyseed bagel toasted, steamed sesame kale, tofu scramble, olive oil, sea salt & pepper homefries and half a veggie sausgage. Leftovers of this plate alone became breakfast the next day..Pseudo-Moroccan dinner. Roasted veggies, baked marinaded tempeh, baby spinach and cinnamon-orange cous cous - all garnished with crispy shallots. Sorry, cous cous, I'm sick of you already.

An old love from my early days of veganism in college - Roads End Organics 123s & Chreese.Last batch of fries for a long, long time....spicy smoked paprika/cayenne/oregono russets with organic ketchup.

Simple tvp burrito with brown rice, black beans, field greens, hot sauce and some shredded Follow Your Heart Cheddar. It certaily didn't need the 'cheddar', but I had it around (and still do).Tempeh Chili con Frijoles from The PPK.Except..I used soaked black beans, threw in a can of red kidney beans, some colored peppers instead of green, left out the onions, used a bigger can of tomatoes, 2 tiny jalapenos, some extra cubed red kuri squash <3 and extra fiesta chili power, cayenne and nut ale.

NEW FAVORITE CHILI, hands down. I have it for lunch today and I'm excited about the whole chili getting even better overnight routine.Should I have fixed the ears? Yes, but I have grown fond of these. This was, indeed, my first time carving my own pumpkin.

21 comments:

Oh, those all look so good! I was really sick last week and haven't done any real cooking in a long time. I need to get my husband to look at your blog and pick out some things he wants to make with me. As for me, I'll make anything that you've posted about.

Hannah at bittersweetblog.wordpress.com just made those VCTOTW pumpkin cupcakes as well and was really happy with them. I can't wait to get that book!

I love this post Jess. I have been wanting to make the vwav garlic white bean soup for a few weeks now. I think this photo has done me in. All this ricotta business looks wonderful and I like your moroccan dinner. It goes with my moroccan patties. Remember my huge couscous kick when we first starting blogging together?! I got sick of it and haven't had it in months.

My dear, your first pumpkin carving?! I hope you had fun and it looks great (mine sucked). This is an all around awesome post. I know I always say that.

Kate - Vegan Eggplant Rollatini includes breaded eggplant, usually pan fried, folded over and stuffed with tofu ricotta, fresh chard, topped with sauce and roasetd pine nuts and baked. There should be a recipe for it in the new PPK book next year, though this is just my attempt at it (since there is no recipe up for it yet).

erica - I know what you mean about Dots fries...I live waaaaaay too close and they are ridiculously too tempting. Have you been to Goodfoot? They have awesome garlic , regular and cajun fries.

Oh Jess, every time i visit your blog i can't believe the entire world isn't vegan. You make the food look so tempting and not overwhelming and for sure **possible**... wish more peeps would wake up to the variety instead of the, "yer veg*n??!! but what do you EAT!?" Next times someone dare sez that to me, i'm pointing him/her here.

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